Easter eggs - recipe

4.6

Ingredients

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Break half the chocolate into small pieces and add to a heatproof bowl. Suspend the bowl over simmering water, but do not allow the base of the bowl to touch the water. Stir regularly, until melted. Remove from the heat and leave to cool slightly.

For this step you'll need:

150gMilk chocolate

2

Polish the two Easter egg mould halves so they are grease free. Spoon about two tablespoons of chocolate into the moulds. Use a pastry brush to spread the chocolate around the moulds until it is covered and then leave this to harden.

3

Melt 100g of the remaining chocolate and repeat the process. When adding the second layer of chocolate, make sure it has cooled enough so it does not melt the first coating.

For this step you'll need:

100gMilk chocolate

4

When the chocolate is nearly set hard, take a sharp knife and cut around the top of the mould so that no chocolate is protruding over the edge.

5

Make sure the chocolate has fully set (about 20 minutes) and then carefully tip the mould and the chocolate should slip out. Take care to handle gently so you do not break the chocolate.

6

Melt the remaining chocolate and leave to cool slightly. Brush or pipe the chocolate on the edge of one egg and carefully fix the other egg half. Leave to harden.

For this step you'll need:

50gMilk chocolate

7

Decorate the eggs using writing icing and sprinkles.

For this step you'll need:

Sprinkle decorations

Designer icing (pink)

8

Tip – to make marbled eggs, pour a little milk or dark chocolate into the mould, but leave some of the egg mould uncovered. Leave to harden and repeat the process with a different chocolate filling in the gaps of the mould. Leave to harden.